Pumpkin Scones with Cinnamon Glaze – Low Carb and Gluten-Free

Tender almond flour pumpkin scones to herald the first glimmers of fall. Sugar-free and gluten-free.

Ingredients :

  • 1 cup pumpkin
  • 2 1/2 cups almond flour
  • 1/3 cup Coconut flour
  • 1/3 cup Swerve Sweetener or other erythritol
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/8 tsp cloves
  • 1/4 tsp salt
  • 1 cup chopped pecans
  • 2 large eggs
  • 1/4 cup butter, melted
  • 2 tbsp cream
  • Glaze:
  • 1/4 cup powdered Swerve Sweetener or other erythritol
  • 2 tbsp heavy cream
  • 1/4 tsp cinnamon


  1. Preheat oven to 325F and line a baking sheet with parchment paper or a silicone liner.
  2. Line a plate with two layers of paper towel and spread out pumpkin puree. Top with another two layers of paper towel and press to absorb excess liquid. Set aside.
  3. In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, cinnamon, ginger, cloves, and salt. Stir in chopped pecans.
  4. Add pumpkin, eggs, melted butter and 2 tbsp cream and stir until dough comes together.
  5. Turn out onto prepared baking sheet and pat into a rectangle about 1 inch thick (about 6 by 8 inches in size). With a sharp knife, cut rectangle into 6 even squares, and then cut each square into two triangles.
  6. Gently lift scones and spread them around the baking sheet so they aren’t touching. Bake 23 minutes, or until firm to the touch and lightly browned.
  7. Remove and let cool on pan.
  8. For the glaze, whisk together powdered erythritol, cream and cinnamon until smooth. Drizzle over cooled scones and let set 10 minutes.


Source : allrecipes.Com

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